Grilled Chicken Paillard with Arugula and Shaved Pecorino

Slice the chicken breasts in half lengthwise. Place the pieces in a zip top bag. Using a meat mallet, pound out the chicken breast until it’s about ¼” thick.

Place the chicken on a platter and brush a little olive oil on each side. In a small bowl combine salt, pepper and garlic powder. Generously sprinkle the seasoning on each side of the chicken.

Preheat your grill on high. Turn down heat to medium-high and grill chicken breasts for 2-3 minutes on each side or until fully cooked. Remove from heat.

For the salad: In a large bowl, add the lemon zest and juice. Add the olive oil, grainy mustard and a pinch of salt and pepper. Add arugula to the bowl with the dressing on the bottom. Toss to evenly coat the arugula.

Plate chicken in the middle of clean plates. Top the warm chicken with a nice big portion of the dressed arugula. Take a block of Pecorino and using a vegetable peeler, shave pieces right on top of the arugula. Serve immediately.

Recipe slightly adapted from Katie Lee Endless Summer Cookbook.